October 20, 2011

Chocolate Pumpkin Loaf

by IsaChandra

Serves 12

This loaf is dense, chocolaty and moist, with undertones of pumpkin and autumnal spices laced throughout. It’s also lower in fat than most dessert loaves, with only 2 tablespoons of oil in the batter. To add to the chocolatiness, I threw in some chocolate chips, and you may like to add other yummy things, like pecans or walnuts. But I’ll take my chocolate straight up, please!

There’s a funny little method with boiling water in this recipe and you may wonder why I use it. The answer is simple: I don’t exactly know. Well, I know why I use it, but I’m not positive why it works. What you do is add boiling water alternately as you add the dry ingredients to wet. I was introduced to this method in Nigella’s monumental book “How To Be A Domestic Goddess” with her recipe for a chocolate loaf cake, and I’ve used it ever since. I’ve tried to disobey it, thinking it was frivolous and unneeded, only to be greeted by a loaf whose crumb was not as fine and rise was not as perfectly formed. And so I’ve stopped fighting it. Maybe it has to do with the baking soda, I don’t know, just use it.

I love this loaf still a little bit warm, but anyway you slice it (har har) it will be delicious and no one will guess that it’s lower in fat.

PS I have a feeling that people will ask if they can make this in muffin tins, so let me get that out of the way. You can! I haven’t tried it, but I think you’re gonna’ want to fill the cups 3/4 of the way (you might not get 12, but let me know) and bake for about 20 minutes.

PPS I also have a feeling people will ask if they can completely omit the oil. I prefer a little fat in my baked goods, but I bet that subbing it with applesauce would be just dandy.

1/4 cup applesauce
2 tablespoons coconut oil (or canola oil)
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water, divided (see note)
1 cup pumpkin puree
1 cup sugar
1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 F and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle (no need to measure yet.)

Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.

Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.

Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.

Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.

Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. It’s yummy a little bit warm, or thoroughly cooled. Slice and serve!



  • October 20, 2011 at 10:28 pm: Jojo

    Wow, that looks awesome. I can’t wait to try this boiling water technique!

  • October 20, 2011 at 10:58 pm: leslie

    i just made this and wow! i love the pumpkin spice and chocolate combination; and the crumb is perfect. super yum! thanks for the recipe!

  • October 20, 2011 at 11:24 pm: Lisa

    I had an ancient brownie recipe that used boiling water and baking soda. Something magic in that combination!
    Can’t wait to try this.

  • October 20, 2011 at 11:24 pm: Anne

    This looks DIVINE! My kids will go gaga! Thanks!

  • October 20, 2011 at 11:41 pm: Katie

    This recipe looks AMAZEBALLS. And the boiling water trick is way intriguing. Making this asap. Thanks!

  • October 21, 2011 at 12:44 am: Adam & Theresa

    I wish we had an oven!! What a lovely use of pumpkin.

  • October 21, 2011 at 1:03 am: Heather

    I have a baking pumpkin just waiting for this. So this makes two delicious PPK recipes waiting for me, this and the chocolate pudding pie.

    PS: I remember reading that method in Nigella’s book. *How to Be a Domestic Goddess* is beside my bed. I read it at night like some might read porn.

  • October 21, 2011 at 1:29 am: Melomeals: Vegan for $3.33 a Day

    I made a very similar recipe today..chocolate pumpkin brownie like thing.. super good.. although I didn’t spice it up like you did.. I almost did, but then decided not to .. this looks great!

  • October 21, 2011 at 1:53 am: Farrah Pileggi

    Holy Mother of Yum!

  • October 21, 2011 at 2:28 am: Adam

    I *will* be making this!

  • October 21, 2011 at 2:41 am: Kacy

    What size can of pumpkin puree? I’ve seen the 15 oz as well as the very large ones… Thanks!!

    • October 21, 2011 at 3:00 am: IsaChandra

      It’s just a cup, not an entire can!

  • October 21, 2011 at 2:45 am: cathy

    This looks yummy! I would like to say, thanks for being so generous with your awesome recipes.

    • October 21, 2011 at 3:00 am: IsaChandra

      My pleasure! Thanks for the thanks.

  • October 21, 2011 at 9:49 am: Julie

    Hi this looks great! Is the applesauce just apple puree (Bramleys or dessert) as I haven’t cooked with that before? Thanks

    • October 21, 2011 at 4:59 pm: IsaChandra

      I take it you’re not in the US? Just google American apple sauce and you’ll see!

  • October 21, 2011 at 11:18 am: Dianne Sylvan

    I made this as soon as I read the recipe – it sounded like exactly the sort of comforting thing I needed, and boy was it! It also makes a great breakfast.

    I remember reading somewhere once that “blooming” cocoa powder in hot water is a lot like brewing coffee, since both come from beans, and that you could get a more nuanced chocolate flavor by using hot water in recipes like that. I don’t know if that was Nigella’s intention or if the boiling water was to react with the baking soda, but either way, it really does make a difference. Yum!

  • October 21, 2011 at 11:23 am: Frankie Weinberg

    Thanks so much for sharing! I can’t wait to try this!! We just purchased a a few of your cookbooks, and are having a lot of fun cooking our way through them :)

  • October 21, 2011 at 3:24 pm: Allison

    I was going to make the apple cider cupcakes from CTOTW, but this maybe just won…

  • October 21, 2011 at 3:31 pm: Eliza

    Thank you! Have been waiting for a low-fat desset recipe! I’m going to make this this weekend–what size loaf pan did you use? (I think I have an 8″ and a 9″)

    • October 21, 2011 at 4:58 pm: IsaChandra

      8 inch! I’ll add it to the recipe, thanks!

  • October 21, 2011 at 7:18 pm: Lou

    Any advice on how to lower the sugar? I’m not into super sweet stuff. (I’m weird, I know!!)

    • October 21, 2011 at 10:14 pm: IsaChandra

      Just reduce it a bit. I wouldn’t go lower than 3/4 cup, though.

  • October 21, 2011 at 8:28 pm: Kim Y

    Super YUM and easy to make! Thanks for another great recipe!

  • October 21, 2011 at 11:02 pm: Ruthie

    What perfect timing you had with this recipe! I made your pumpkin pancakes the other day and I wasn’t sure what to do with the leftover pumpkin. I just made these as muffins- I got 12. They’re yummy!

  • October 22, 2011 at 2:06 am: Jen O

    I just baked this. I then proceeded to eat two pieces and dubbed it the chocolate wonder-cake. It is delightful and thank you for posting! I made mine with 210 grams of gluten-free flour, and it strikes me that this version is free of all 8 major allergens. Hmm.

  • October 22, 2011 at 2:48 am: C Coyle

    Baked this tonight came out great with only 2/3 cup sugar.

  • October 22, 2011 at 2:50 am: Erin @EatPlantsandRun

    I baked this tonight. Yummy! Love the rich chocolatey-ness with fall spices and flavors. Thank you for sharing the recipe!

  • October 22, 2011 at 4:59 am: Eric

    This might sound like a strange question, but i’m out of applesauce. Can I substitute more coconut oil or does it work that way? This recipe came at the perfect time because I have exactly one cup of pumpkin left, no eggs, and about 1/2 cup chocolate chips! Woohooo!

    • October 22, 2011 at 4:05 pm: IsaChandra

      I think that might be good, but you can also probably get away with 1/4 cup extra pumpkin.

  • October 22, 2011 at 11:42 am: Katrina

    Mmm this sounds lovely!

  • October 22, 2011 at 12:05 pm: Sarah

    Thank you for all of your amazing recipes &tips and for being your fun, sassy, caring self! You’re blog and cookbooks are super fun to read even if I don’t make the food! :)
    Anyway, quick question: do you use whole cloves in this recipe? It doesn’t specify ground so I would assume whole– only I can’t see crunching down on a clove while turning my tongue over chocolatey, pumpkin goodness. Maybe I am over thinking this & being a little dense. Perhaps you’ll never notice with only 1/8 a tsp. Thanks again!!

    • October 22, 2011 at 4:05 pm: IsaChandra

      It’s 1/8 t ground cloves. Thanks!

  • October 22, 2011 at 10:30 pm: S. Laverty

    Made this recipe as cupcakes (added chocolate frosting). Came out awesome! Thanks!

  • October 22, 2011 at 10:40 pm: Becky

    Made this today, and it was great! I’m going to make several loaves for a bake sale for a sick friend. Helping a friend and showing how yummy vegan food is…definitely a win-win! Thanks!

  • October 23, 2011 at 2:30 am: Lorri

    Made this today with Whole Wheat Pastry flour and 3/4 cup sugar. I had my doubts…chocolate plus pumpkin and spice. But it is wonderful. I don’t make to many sweets….I am more of a whole foods healthy vegan …but this was such a nice compromise. I hope you do more healthier bake goods, maybe even a book to compliment AFR. I’d be first in line to buy a copy! Thank you for being so generous with free recipes.

  • October 23, 2011 at 11:24 pm: doncherryfan

    I am normally super-suspicious of low fat desserts, because they taste like… low fat desserts. But this was incredible! I made the recipe as written and will definitely make it again. Thanks Isa!

  • October 23, 2011 at 11:39 pm: doncherryfan

    Also, in my fantasy world, your next cookbook would be lower fat vegan desserts. :)

  • October 24, 2011 at 2:18 am: julie ann

    this was unbelievably delicious. it made my apartment smell amazing. the spices with the pumpkin and chocolate were just perfect. thank you for all of your generous, delicious recipes!!

  • October 24, 2011 at 3:34 am: Nathalie

    These were SO good! I made them tonight as muffins since I didn’t have a loaf pan handy and 20 minutes was the perfect amount of baking time. I also cut the sugar down to 2/3 cup and they were sweet enough for me :) Pretty sure these were the best low-fat baked good I’ve ever had!

  • October 24, 2011 at 6:25 am: Lisa

    I made this tonight as cupcakes and they were DEEELISH!! I’m with Lorri… please write a baked goods book to pair with AFR. I’m a huge fan of that book — make something from it at least 5 days a week.

    Thanks for sharing your cooking/baking genius with all of us lucky souls!

  • October 24, 2011 at 5:42 pm: CAROLINE

    This was fricking fantastic… made a double-batch for game night and everyone was in love – - – very oooey gooey – and soooo good right outta the oven.

  • October 24, 2011 at 8:37 pm: mamachandra

    I have been staring at two cans of organic pumpkin on my kitchen counter. Now I know what ELSE I’ll be making this week! (the other is Vegan Dad’s pumpkin pull apart rolls). thanks!

  • October 24, 2011 at 9:02 pm: Joy

    I saw this recipe, then looked at the just-roasted butternut squash that came out of my oven and asked: why not? This cake came out great with the squash, which I have heard often masquerades as pumpkin in those store-bought cans anyway. Another winning recipe–thanks!

  • October 24, 2011 at 11:52 pm: Amber

    Just made this gluten free and into cupcakes, I have a really crappy oven so loafs usually don’t cook through. They burn on the outside and are mush inside…but the cupcakes worked out fabulously!!! Thanks so much for another awesome recipe!!

  • October 25, 2011 at 12:41 am: katiejayne

    I made them in a muffin tin and got 12. They are great!!

  • October 25, 2011 at 1:34 am: Maria

    i didn’t have any pumpkin so i used mashed bananas instead and this came out so delicious!! also used whole wheat flour (sifted 1 1/4 cup) and added a few spoonfuls of sifted almond flour as i was out of all purpose! still nice and moist and wonderful. next time i will remember to get the items i’m missing so i can try the recipe exactly as is.

  • October 25, 2011 at 1:49 am: Vanessa

    Just popped this in the oven. Instead of using boiling water I used pumpkin chai tea, and I added walnuts. Can’t wait!

  • October 25, 2011 at 5:50 pm: Debbie

    Loved this recipe and so rich and moist. I used 1/3 cup choc chips instead of 1/2 cup and was still yummy!

  • October 25, 2011 at 8:28 pm: Caitlin

    Absolutely wonderful! I made this for staff in my office, and they devoured it. Low fat, vegan, and delicious. They could hardly believe it! :) Another winning recipe! THANK YOU!

  • October 26, 2011 at 1:18 am: Dawnee

    I made this after reading the post and it was YUM! Thanks Isa Chandra!!!

  • October 26, 2011 at 2:55 am: Fenice

    This is such velvety, chocolaty spicy goodness. Can’t believe it’s low fat.

  • October 26, 2011 at 5:35 am: Michelle

    These are amazing! I made 2 dozen muffins with a double batch, and although they stuck a bit to the paper liners, they tasted delicious. My only changes – a little more applesauce (to make up for the annoying 1.75 cups of pumpkin in a can) and added a little instant coffee (always good with dark chocolate recipes). They baked up in about 30 minutes.

  • October 26, 2011 at 6:20 am: Maria

    My family loved this, including my nonvegans. I used sweet butternut squash. When I first read the recipe it seemed complicated but after making it, it actually seems pretty foolproof. I can imagine all kinds of variations like coffee instead of water. Very rich and moist! Loved the complexity of pumpkin spice with chocolate.

  • October 26, 2011 at 3:14 pm: Cheryl

    To get the oil out…I make a vegan chocolate cake that I replaced the oil with pureed black beans. It’s moist and delicious and everyone is amazed that black beans are in it. So I’m thinking that will work for this also. I’ll give it a try.

  • October 26, 2011 at 5:45 pm: erin

    Looks amazing! Can’t wait to try it. Thanks!!

  • October 27, 2011 at 4:43 am: Andrea

    I just made these this evening and they were fantastic! I did these as muffins and got 12. Thank you so much for the recipe :D

  • October 27, 2011 at 5:55 pm: darlene

    YUM! Thanks for the amazing recipe!! Please, oh please, publish a low-fat vegan dessert book!! Since cooking my way through APR, I am rifling through all of your other wonderful cookbooks for lower-fat desserts with 100% success, but hey, one can never have too many delicious low-fat recipes!!!

  • October 27, 2011 at 7:59 pm: kdog

    Delicious. Your baked goods recipes are always so reliable. Love knowing that ppk recipe will always turn out well. Keep ‘em coming. You have been on a serious roll lately.

  • October 27, 2011 at 9:33 pm: rebeccaj

    yum. yum. yum. i subbed fresh espresso for your hot water, and OMG. the pumpkin kind of disappeared, but left a really wonderful thick & gooey texture. my vegan BF loves me. lots.

  • October 28, 2011 at 2:24 am: Emily

    Is there a recommended baking time if I were to make this recipe using mini-loaf pans? I can’t wait to try the “normal” sized version first; it looks delicious!

  • October 29, 2011 at 2:00 am: Laura B

    I also doubled the recipe, used 8oz of homemade jarred applesauce, a can of pumpkin, a touch more water than called for, a little less sugar and flour, and a handful extra choco chips. Baked all at 350ºF; pulled the muffins out at 25′ and the bread at 55′. PERFECT. Isa, you are brilliant.

  • October 29, 2011 at 2:01 am: Laura B

    (meant to add – split it into an 8″ loaf pan and 12 muffins. whoops! i’m on a chocolate high!!)

  • October 30, 2011 at 12:03 am: missbear

    Made this tonight for visitors, awesome, will become a staple as so easy to make and tastes so amazing…. Cannot thank you enough for the change your recipes have made to my life!

  • October 30, 2011 at 9:33 am: kat

    Ahh this is so good :) I just made it on a sunday morning and around afternoon half of the loaf was gone :) It’s so soft and moist and chewy and crispy and definitely doesn’t taste low-fat at all! Thank you so much Isa :)

  • October 30, 2011 at 7:33 pm: James

    I just made this and WOW!
    I like the edge bits best. They have that crunchy sugary goodness that make me think that this will have a test run at cookies in my kitchen.

  • October 30, 2011 at 7:36 pm: Robyn

    So delicious! Thank you!!!! It didn’t last long at my house :)

  • October 30, 2011 at 7:42 pm: Ashley

    If I just used the premade pumpkin pie spice sold in store in place of the individual spices how much would you recommend using?

  • October 30, 2011 at 7:57 pm: Michelle

    We made these yesterday as muffins and they were deeelish!! Thanks Isa!!

  • October 30, 2011 at 8:52 pm: Layli

    I made this last night for a family dinner. The table was silent except for the random “this is so good” between bites. Loved by all ages, and we had 16 months – 60 years!

  • October 31, 2011 at 12:52 am: Evie

    Could it work to sub in avocado for the applesauce (and possibly oil, too)? I made some chocolate cupcakes with avocado before from a Vegetarian TImes recipe, and they were a huge hit. So moist and amazing! I wanna make this for my family for Thanksgiving. I’m the only vegan, but they all always love the foods I make :)

  • October 31, 2011 at 2:01 am: Jessica

    OMG. I made these in muffin form and cant.stop.eating.them. These seriously taste like they are from a bakery. Took exactly 20 minutes as 12 muffins. These will be a regular in my house!!

  • October 31, 2011 at 8:56 pm: Robin F.

    I made the loaf this morning as I was hosting my church’s Mom’s Group at my house. I am the only vegan mom (with a vegan baby!) in this group and let me tell you they all DEMANDED the recipe!!! This goes very well with a cup of coffee or even a vegan pumpkin spice latte. My only complaint is that the cook time took me an hour but let me tell ya’…it was worth it!!! Thank you soooo much Isa for helping me get some serious street cred with my church group ;)

  • November 1, 2011 at 5:51 pm: Georgiann

    This is a delicious and easy recipe. I loved the subtle spice of it. I topped with the Cinnamon Icing from Vegan Cupcakes Take Over the World which was just perfect. Thank you, Isa, for the amazing recipes.

    • November 2, 2011 at 4:14 am: IsaChandra

      That’s a great idea for the icing!

  • November 1, 2011 at 7:24 pm: Allison@greetingsfromthefruitcellar

    Just mini muffin-ized these–I got 24 mini muffins with a brownie-sized amount left over :) Very good.

  • November 1, 2011 at 11:30 pm: Jennifer

    I seriously have an addiction to this recipe…I makethis so often i know the recipe by heart. So freaking good!!!!!!

  • November 2, 2011 at 5:03 am: Kara

    this is awesome! I made it in a bundt pan since I couldn’t find a loaf pan. I baked it for 30 min, but it probably could have used an extra 2 or 3 minutes if you don’t like you stuff underbaked like I do.

  • November 2, 2011 at 1:27 pm: Beth

    I made this Saturday and took it to my Bible study group on Sunday. It got RAVE reviews by all. Delicious!

  • November 2, 2011 at 3:06 pm: Sharon

    I made this for Halloween and it was delicious! The omnivores at work loved it. Can you substitute a whole grain flour for the all-purpose flour?

  • November 2, 2011 at 6:43 pm: Jennifer

    could you substitute a different flour (wheat-free)? Maybe coconut, rice, or spelt flour? Thanks, Jen

  • November 2, 2011 at 8:00 pm: Heather

    Just tried this recipe with gluten-free (rice-based) flour. Twenty-seven minutes until I pull the bread out. Can’t wait to report back!!

  • November 3, 2011 at 8:23 pm: Fanny

    I just made this, and it’s perfect. It’s really dense but at the same time not heavy, and it holds together perfectly. I love the chunks of chocolate in it. YUM! Just wondering one thing though, when you add the apple sauce and pumpkin to the cocoa mix, the water that was once hot in turns cold. I guess the warm water mystery remains a mystery.

  • November 3, 2011 at 9:34 pm: melissa

    not a baker, scared of baking. BUT, i tried this and it came out amazing. so thank you!!!

  • November 4, 2011 at 8:57 pm: Carla

    Whoa! SUPERB!
    For Jennifer asking about spelt, i can tell you that I made a double batch with whole grain spelt flour (one was a loaf and the other 4 mini loaves) and it was delightful! The loaves were done in about 30 minutes the loaf in about 65 minutes. I think mine took longer since I used homemade pumpkin puree, which I think is a bit runnier than canned – knowing this I reduced the boiled water to 1/4 but they still took longer to bake. We cut up our Halloween pumpkin and going pumpkin crazy around here. I like to add a bit of xantham gum with my spelt goods so they are moist longer but it would sub well without it too. Also, since I have little kids we go low on the cocoa, so used half cocoa/half carob powder and subbed carob chips. I love love the lower fat baked goods! I have two of your cookbooks and would so buy a low fat dessert books with loaves like these. Thanks

  • November 5, 2011 at 9:24 pm: Sam

    Hi Isa I have a question. Is the applesauce unsweetened or sweetened in this recipe? Thanks.

    • November 6, 2011 at 1:50 am: IsaChandra

      I used unsweetened, but it’s such a small amount, I bet it doesn’t really matter.

  • November 6, 2011 at 8:50 am: Gabriela Flores

    Today is the second time I try this recipe. The first time was a total success! amazing!! today I tried it gluten free with almond flour instead of wheat and a puree from dates + agave for sugar free….plus I added almond chuncks… It’s in the oven right now…we’ll see

  • November 6, 2011 at 4:23 pm: Stacey

    I have had to make this twice, the second time I made two loaves. My hubby and my three kiddos – 10, 9 and 6 – beg for the chocolate bread!!!!!! I love this! You are amazing!!!!!! I haven’t gone wrong with a single recipe of yours yet! You could be my hero! ;)

  • November 6, 2011 at 8:17 pm: Rebecca

    I made these in muffin form (twice already!) and they are the most delicious thing I have eaten in a long time. I used half white AP flour and half whole wheat pastry flour. I used only a tad more than 3/4 cup of sugar (turbinado sugar) instead of a whole cup, and increased the apple sauce by a little bit. I upped the spices a bit, too. I added 1/2 cup of chopped pecans and walnuts. I LOVE these muffins and want to eat them all day, every day. They are so good!

  • November 6, 2011 at 10:47 pm: Amanda

    I have this in the oven right now, and even though I have three (count ‘em, THREE) pumpkin scented candles burning throughout the apartment, the smell of this loaf is wafting through the apartment and making my roommates pop their heads out of their bedroom and go, “OMGwhatareyoumaking?!” Your recipes are always a hit in this place, Isa, and my roommates basically subsist on red meat, fried potatoes, cheese, and orange juice. You (via me) might be the best thing that ever happened to these people.

  • November 7, 2011 at 2:17 am: Kelly

    The loaf was delicious! I didn’t have applesauce so I just used some of my son’s homemade baby food :) (pureed McIntosh apple), and I was all out of ground cloves so I just left that spice out, but I still think it turned out great! THANKS!

  • November 7, 2011 at 5:04 pm: Rachel

    Rose Levy Beranbaum uses the same method of adding boiling water to cocoa powder in her book, The Cake Bible. It brings out the aroma of the chocolate and really makes a difference in the finished cake. One difference in her recipe is that she covers the dish of boiling water and cocoa powder with saran wrap because otherwise you lose a few grams of water (you may not think it’s a big deal, but it’s the difference between a dry cake and a deliciously moist one).

    Anyway, I’ve got some buttercup squash cooked in the fridge and I can’t wait to try this recipe!

  • November 7, 2011 at 5:14 pm: Jolana

    I made this loaf over the weekend and it was gone in 2 days. It was delicious, my family LOVED it!!! Thank you.

  • November 8, 2011 at 4:49 am: Jessica

    I propose this is renamed the OMG Loaf. Because that’s the expression/phrase that everyone that’s tried it so far has made. Can’t believe how little fat is in here – it’s SO dense and delicious! Vegans, vegetarians and omnis alike have all swooned over it! Such a great recipe!

  • November 8, 2011 at 5:42 pm: Emily

    Wow! This was so tasty! Thanks so much for sharing! My housemates were shocked it was vegan. I’ll definitely be making this again :)

  • November 9, 2011 at 12:27 am: Alicia DMac

    I made this with 2/3 cup sugar, subbed in 1/2 cup whole wheat flour and yielded 24 mini muffins (15 minutes), and poured the rest into a loaf pan (28 minutes), then cut that into bite-sized portions. My husband, who’s not a big fan of chocolate baked goods and loathes pumpkin anything devoured four minis before I could test them. Raves raves raves from him to me, which I must pass to you, Isa. Keep on rockin’ in the eats world!

  • November 10, 2011 at 7:55 pm: Sophie

    Thanks! I made this recipe a week ago but the cake did not rise at all. So this time I added a half teaspoon of baking powder and it just doubled in size! Did you forget it in the recipe or is it voluntary? If it’s voluntary, how do you get this crumbly texture? My first try just looked like it did not rise at all in comparison to your pic!

    • November 10, 2011 at 8:14 pm: IsaChandra

      Nope, the recipe is correct! I don’t know why yours didn’t rise, perhaps your baking soda is expired?

  • November 10, 2011 at 10:41 pm: Scilmeara

    These were unbelievably good. I made mine as muffins. Pretty sure I ruined any low fat qualities they may ave had when I ate half the pan straight from the oven. This is my second time combining pumpkin and chocolate, and I think I may love it even more than chocolate and peanut butter O.o

  • November 11, 2011 at 8:55 pm: Gloria Kersh

    This is a delicious loaf.. I’ve made it twice already and posted your link on my blog so others can find this awesome recipe. I’m gonna to try mini loaves next time for gifts for the holidays. Last time I made it I added 1/2 cup chopped walnuts.. Yummy!

  • November 13, 2011 at 6:36 pm: Steph

    We didn’t have applesauce, so I mashed up a very ripe banana and it came out great. Also, instead of choc chips I crushed up a half cup of Newman’s espresso dark choc bar – fabulous. Thanks for yet another great one.

  • November 13, 2011 at 9:11 pm: Jessie

    I was wondering if the ground spices could be replaced by a pumpkin pie spice blend (such as the one by McCormick’s), and if so how much would I have to use? Thank you!!!

  • November 14, 2011 at 6:40 pm: Maria

    Do you think it would be possible to make this a marbled bread like the marbled banana bread recipe on this site? Divide the batter in half and add the 1/3 c water + 1/3 c cocoa to one part? I’m trying to make something that looks a little fancy, but unfortunately I don’t have any bananas on hand.

  • November 16, 2011 at 12:26 am: Lucy

    Love it! I left out half the sugar and attempt at homemade apple sauce went wrong but still tasted delicious. I took some in to work intending to have a cake supply to hand for a couple of days but ended up having to reluctantly hand it out to co-workers who were surprised to discover that they really liked this odd looking (mine didn’t exactly look like the photo!) vegan cake. Had a few requests for recipe so big success. Isa, you are such an inspiration and do an amazing job at making veganism fun, inclusive and doable. Do you still have plans to come to the UK to do some demos?

  • November 16, 2011 at 3:17 am: Shannon

    Would it be possible to make this in a bundt pan or even as a layer cake? And would you have a suggestion for frosting? I am looking for a recipe to make for my son’s birthday. I made the pumpkin choc. chip cupcakes with cinnamon frosting for his party last week. They were delicious, and I am looking for something a little different for his actual birthday. Is it possible to use the apple cider cupcake recipe for a layer cake? Thanks!

  • November 17, 2011 at 4:37 am: Ashley

    So I’m a vegan newbie and this is the recipe I chose as my first venture into vegan baking. Oh I LOVE it! I’m pretty sure this will last…. maybe 12 hours. I have quite a few guinea pigs for my crafty-type endeavors.

  • November 18, 2011 at 9:37 pm: Marianne

    Isa – this is easily the best chocolate cake I’ve ever eaten :-) The only change I made was to use 1/2 cup of maple sugar instead of the cup of sugar. WOW, you’re good! I’m using this as my hook to reel non-vegans in…

  • November 19, 2011 at 12:38 am: Mary

    I’m totally bringing this to Thanksgiving!

  • November 19, 2011 at 6:13 pm: darjeeling

    this was out-of-control delicious! Holy mackerel. Thanks!!

  • November 19, 2011 at 11:38 pm: Sophie

    i (literally) just baked this, and it turned out wonderfully!
    i decreased the sugar to 3/4 cup, used WW flour and subbed half the chocolate chips for chopped pecans. it’s glorious!

  • November 21, 2011 at 5:59 pm: Amy

    Has anyone tried this with gluten free flour? What was the result?

  • November 21, 2011 at 7:10 pm: Lynleih

    Question from a Brit.
    I normally faff on and convert all the measurements to grams but have been out and bought myself a set of measuring cups.
    Now this may sound silly but I should just expect them to be universal???? The idea of using a up to measure everything sounds too easy! Ha!

  • November 21, 2011 at 7:11 pm: Lynleih

    *cup

  • November 22, 2011 at 4:32 am: steph

    I’ve made this a couple times now, and it’s a fantastic recipe. Some people who tried didn’t even realize there was pumpkin in eat which I thought was odd. Just soooo much chocolately goodness in one loaf. It goes perfectly with coffee and tea for a quick breafast.

  • November 23, 2011 at 4:41 am: Lisa

    Insert a steak knife, huh? Well, since I’ve been vegan for 29 years, they are hard to find around my kitchen.
    : )
    A shish ka bob skewer works well.

  • November 23, 2011 at 11:48 am: Sara

    Question for you – with a few of your chocolate recipes I find up close the cake has a bit of an odd smell – do you know what I mean? I thought it was the soya milk/vinegar combo but this recipe didnt have that and it still has a bit of a weird smell…do you ever get this? Do you think it could be the ground nut oil (I’m from the UK, I think this is your canola oil)?? I’m just being picky because as I’m writing this I’m scoffing a giant piece of this cake but it’s a comment I get from my family/friends and has made me notice it more…let me know your thoughts..

    • November 23, 2011 at 4:18 pm: IsaChandra

      Sorry, no idea! I have never heard anyone else say it. I would check that your oil isn’t rancid and make sure that the oil you use is very mild tasting.

  • November 24, 2011 at 3:39 am: Cora

    Hello o’ awesome one! I made this loaf (twice) two nights ago and thought it was missing something… then when I made your Best Pumpkin Muffins today (for tomorrow), I realized that this recipe doesn’t have Allspice. So, making this again tonight, I added in an 1/8 tsp of Allspice, not knowing if I should up it to the 1/4 called for in the other recipe. Would love to hear your thoughts! Be well & Happy Holidays! Thanks again for sharing such awesome recipes as they are all the rave EVERY TIME! :D <3

    • November 24, 2011 at 6:15 am: IsaChandra

      Sounds great! Those are my thoughts. :)

  • November 24, 2011 at 11:57 am: Sara

    Thanks for answering Isa- you promted me to google canola oil and it is not the same thing as ground nut oil at all – I don’t know where I got that from! Canola oil is not easily available in the UK – what other oil do you think would work? Thanks again – I wish I could leave work right now and try all your recipes again with the correct oil!

  • November 24, 2011 at 3:16 pm: Sweet

    hey Sara – canola oil is rapeseed oil, just don’t use the coldpressed one while baking as that will smell gross! The cheaper versions should be fine. I live in Ireland and that’s what I’ve used.

  • November 24, 2011 at 6:34 pm: Joan

    I was disappointed in the results of this recipe. I followed it with the exception of using spelt flour in place of AP flour and used canola oil. I thought the flavor was muddled, neither chocolate nor pumpkin nor spicy. I think I would prefer straight pumpkin bread with raisins.
    Thanks

  • November 25, 2011 at 9:14 pm: Lauren

    I just made this for Thanksgiving! I had to make some adjustments because I live in Boulder, CO and the elevation makes baking difficult. It turned out absolutely perfect and everyone love it! Thanks!

  • November 26, 2011 at 1:36 am: Jen

    I made this deelish cake two nights ago. Of course I was totally unprepared so I had to make do with substitutions. First, I didn’t have regular flour so I used whole wheat. And because that has such a strong taste, I increased the spices and chocolate just a tad. And then I forgot to add the oil, but luckily some extra pumpkin fell out of the can and into the batter which must have done the trick because the bread turned out lovely and my family scarfed it down. Thanks so much for sharing this recipe!

  • November 26, 2011 at 4:47 am: Ophelia Kwok

    I didn’t have applesauce so I used pumpkin purée in place that. Also reduced the sugar to about 3/4 cup and substituted 2tbsp of flour with cornstarch (just something I always do with dense cakes. Seems to make it more moist.). Turned out great! I never thought that a vegan cake could taste so good. Thanks for the recipe!

  • November 26, 2011 at 11:59 pm: seema

    ABSOLUTELY AMAZING! Thank you for such a great recipe…you are a baking GENIUS! I made this with the cinnamon frosting from vctotw as well, and my husband and guests were blown away. Everyone MUST try this! :)

  • November 27, 2011 at 11:59 am: marigorringoa

    Yummy! I used leftover baked sweet potato instead of the pumpkin, and mashed banana instead of apple sauce, and guess what — it still turned out great :) Also forgot the cloves, I think it would’ve been better with them though.

  • November 28, 2011 at 7:35 pm: Robyn Mary

    Tripled this recipe and made two giganto loaves. Brought one to the fam, brought the other to work. They were DEVOURED. Thank you for helping us get the word out that vegan food can bring all the decadence and comfort of animal-laden baked goods.

    That being said…I did goof up and put in white pepper instead of ground ginger (which no one noticed and actually kinda worked!).

  • November 28, 2011 at 8:22 pm: Maria

    If you put out a low fat baking recipe book I will buy three copies.
    I think you are the BEST!
    And I have made this cake several times already with excellent results on all kinds of variations. It is very forgiving.
    I like how the pumpkin flavor comes out more as it cools. Great combo of flavors!

  • November 29, 2011 at 3:24 am: Erica

    Made this yesterday as a follow-up to Black beans in red velvet mole and Ginger Mashed Sweet Potatoes and Apples from Appetite for Reduction. Love that book!! Everything I’ve tried so far is amazing and as a newbie to vegan cooking and eating I am so inspired. Thanks for all you do, Isa.

  • December 3, 2011 at 8:27 pm: Elisabetta Pendola

    droooooooooooooools, my mouth is full choc just watching with the eyes this divine choco recipe, thanks for sharing!

  • December 8, 2011 at 7:42 pm: Joy

    I have some hachiya persimmons softening on my counter, and I’m thinking about subbing persimmon for the applesauce, because I don’t have any applesauce and because I think the persimmon will complement the pumpkin. Any thoughts? I don’t have any experience baking with persimmon; it just seems like it would have similar properties to applesauce or mashed banana.

  • December 19, 2011 at 4:13 pm: Karen Dailey

    Absolutely delicious. I made muffins AND a loaf. AND now I am now making cookies with the batter. So—–delicious. I don’t like to use oil so I use Sunsweet Lighter Bake(butter and oil replacement). These treats could not stay on the tray at our after church gathering. Mmmmmmm. Good.

  • December 20, 2011 at 4:38 pm: Kelly

    Yowza, sooo incredibly delicious. And I don’t even love chocolate. Has a really sophisticated chocolate flavor.

  • December 24, 2011 at 3:33 am: Lisa

    I was worried I wouldn’t like the spices with the chocolate, but I was oh-so-wrong. Made a “practice loaf” last week and ate it all in three days (OK, maybe two and a half). Just made another to take to my parents’ house for Xmas. They’re going to love it, and I’m going to love telling them it’s vegan and low-fat after they eat it all up. Thanks for making me feel like a womanly woman who can bake!

  • December 24, 2011 at 3:35 am: Shana

    I made this tonight and the flavor is awesome but I didn’t get a good rise. I used very hot water instead of boiling water. Would that make a difference?

  • December 25, 2011 at 7:01 am: John

    This is sweet!

  • December 27, 2011 at 11:37 pm: Julie

    I didn’t have any applesauce on hand, and so used Isa’s comment to sub additional pumpkin instead…I also didn’t cut down on the sugar, since I assumed the extra pumpkin could use the sugar….I also messed around with the flour (used 1/2 ww pastry and 1/2 whole spelt and 2 T chickpea flour)…and my family LOVED it! The loaf turned out gorgeous, my two kids and hubby (all notorious picky eaters) consumed nearly the entire loaf this afternoon!!!!

  • December 29, 2011 at 11:45 pm: Jackie

    Perfect! 12 muffins in 20 minutes – thanks for another great recipe!

  • January 3, 2012 at 1:50 pm: Phyl

    I made muffins and they came out great. I used whole wheat pastry flour,3/4 cup of sugar and chopped walnuts(instead of choc/chips). I waited 15 min. and ate one WOW!! warm is the way to go YUMMY
    Thank you Thank you

  • January 5, 2012 at 1:39 am: Emily

    OHHHHHHH SNAAAAAAAAAPPPPP.
    I CANT WAIT TO PUT MY FACE INTO THESE.

  • January 5, 2012 at 8:44 pm: Sarah C

    I made this as mini-muffins and they were so perfectly delicious I think it’s going to be my go-to chocolate muffin/cake from now on. I used whole wheat pastry flour, reduced the sugar a bit (to about 2/3 c.) and baked in mini-muffin tins for 15-17 minutes. This recipe made 3 dozen mini-muffins. Thanks, Isa Chandra!

  • January 7, 2012 at 6:33 pm: sophia

    i have a lot of hachiya persimmons to use up, so i made this a chocolate persimmon loaf by substituting pureed persimmon pulp for both the pumpkin and the applesauce. and actually, i took a risk and left out the sugar entirely, because these are some seriously sweet persimmons. it worked out really nicely: mildly sweet, but definitely dessert-y with the chocolate chips. i was afraid i might disrupt the baking chemistry by leaving out the sugar, but no! it’s perfect, thank you!

  • January 9, 2012 at 4:00 pm: Popi

    Anyone who is on a gluten-free diet or just trying to cut down on white flour, try this recipe with chickpea flour! I used 1 1/4 cups chickpea flour, no adjustment to the raising agent and it came out amazing! I also used just 1/2 cup of sugar, subbed half a banana for the applesauce and used butternut squash instead of pumpkin. I’ll be trying out all my baking recipes with chickpea flour now, highly recommended!

  • February 3, 2012 at 12:31 am: DmacG

    Made these allergy free with oat flour- delicious!!!

  • February 8, 2012 at 3:10 am: Angela

    Isa.. You are truly a genius~ Thank you for making vegan-ism more awesome :)

  • February 12, 2012 at 4:59 pm: virtual.jess

    I made these GF using Bob Red Mill’s all purpose flour, 1.5 tsp xanthan gum and a couple tbsp of arrowroot. I also used a broken up dark chocolate bar instead of chips to make it more grown-up, and upped the cocoa and the oil by three and two tablespoons respectively. It disappeared so quickly, I barely got a bite in!

  • February 26, 2012 at 9:49 am: Moomin

    Made this last night – my husband thought I was joking when I told him the ingredients! So delicious that I’m going to bake another one to take into the office, thanks so much for another fantastic recipe : )

  • February 29, 2012 at 4:29 am: juliet

    Jesus this is a good recipe, I just made it Is perfect. I ate three pieces just to make sure.

  • February 29, 2012 at 6:24 am: Janet

    I just made this. Used Bob Red MIll’s gluten free all purpose flour (same amount as the recipe) and coconut palm sugar (used 3/4 cup). Wow, it is delicious! Next time, I’ll double the spices, as I like things spicy.

  • March 4, 2012 at 9:31 pm: Samantha @ Lenten Lentils

    Can someone suggest baking time / degree for turning this into miniloaves?

  • March 9, 2012 at 12:36 am: Samantha @ Lenten Lentils

    I just stuck these in the oven as mini-loaves. Going to try 350 for 20 minutes. I modified the recipe, tho – did banana instead of pumpkin, whole wheat flour, and added a tablespoons of ground flax seed. Also couldn’t find nutmeg or cloves.

    And just realized I totally forgot the baking soda. F.

  • March 11, 2012 at 11:37 pm: janelle

    This looks absolutely delicious! But are these very sweet? I’m apprehensive about the whole cup of sugar. I’m on a restrictive vegan diet and added sugar is a no-no if I can help it. Thanks! :)

  • March 18, 2012 at 1:51 am: Alyssa

    Amazing! This has the texture that I was craving in a loaf cake and with lots less fat. I reduced to 1 Tbs. coconut oil, skipped the chocolate chips, and it was super delish! I underbaked it just a smidge and got a lovely moosh in the middle that was perfectly divine hot from the oven. Thanks for a winner of a recipe!

  • March 21, 2012 at 10:26 am: Victoria S

    I’m so looking forward to finally making this when I have a complete Saturday off to make this and the marbled banana bread again. If I make it with gluten free flour would you advise making it with the same flour quantity or adding more?

    Sadly tinned pumpink in this country (the UK) is hard to find and expensive, so I’ll be happily chopping squash/pumpkin to steam and blend down.

    • March 21, 2012 at 11:05 pm: IsaChandra

      I always add a tablespoon or two extra to gluten-free, but it depends on the mix I suppose.

  • March 27, 2012 at 10:16 am: Victoria S

    @Isa Thank you! It turned out beautifully and was a lovely pudding for queer family night! I’ll be making another one for the coeliac vegans at the dyke conference I’ll be catering in June!

  • March 28, 2012 at 2:47 pm: Kivrin

    A friend gave me your Veganomicon book, which led me to this website. I’ve always been scared of cooking and baking, but I thought that some of your recipes sounded easy enough even for me…so I gave ‘em a try. In the past 12 days, I’ve baked 4 of your vegan desserts–2 from the book and 2 from this website–and all were delicious! This chocolate pumpkin loaf is my favorite so far. Thanks!

  • March 30, 2012 at 6:58 pm: Christy T

    I added extra boiling water on accident, and it adds more moisture to the final product, with a fudgier result. Excellent! I also just bought your new cook book, because I love your recipes.

  • March 31, 2012 at 8:41 pm: Jodie

    AMAZING!!!!! great recipe, thanks!!

  • April 2, 2012 at 1:27 am: Kathi

    Just made this took it to a family gathering – rave reviews!!!!

  • April 16, 2012 at 1:22 am: megan

    I’ve made this a few times – everyone LOVES it, and so do I! Thanks!

  • May 3, 2012 at 6:34 am: Laura

    What can I use instead of the sugar? I have agava syrup and stevia (in drops)… Do you think that works? what qunatities?

  • May 7, 2012 at 8:11 pm: Señorita_Dahlia

    I LOOOOOOOOVVEE this recipe!!! I’ve made it many times and will continue to make it, because it’s that GOOD! Thank you…

  • May 8, 2012 at 2:55 am: LAA

    Hi can you please tell me what size loaf pan to use?

    • May 9, 2012 at 4:09 pm: IsaChandra

      8×4.

  • June 3, 2012 at 12:02 am: Ckay

    This looks DIVINE and tastes DIVINE!
    Thank you so much for introducing me into the VEGAN baking world with such a wonderful recipe! I have ordered your Cookie book and the Cupcake book! So looking forward to baking from them!

  • June 15, 2012 at 12:46 am: Nina

    Just made this and it was amazing : ) it even impressed my vegan doubting friends. Thanks so much

  • June 18, 2012 at 1:47 pm: kikimora

    In the oven now ^^ Can’t wait

  • August 28, 2012 at 10:59 pm: Heather

    This is one of my favorite, if not my very favorite, recipes of all time!! I haven’t tried making it in a loaf pan though because I just think muffins are easier and more convenient. (I usually leave it in the oven for about 20 minutes and can get around 12 to 13 muffins, or more if I add nuts). I’ve made this at least 5 times and every time, it has turned out perfectly!! All my friends ask me to make it even when pumpkin is not in season. They’re just so moist and delicious–I think it’s the boiling water that really does the trick! Thank you so much for posting!! :)

  • August 31, 2012 at 5:29 pm: Elaine

    My son would love this. Do you know the nutritional facts on this? He is a diabetic and we need to count carbs. Thanks!!

  • September 11, 2012 at 4:20 am: mim

    SO GOOD! SO GOOD! So good and quick to make and GOOD.

  • September 15, 2012 at 6:08 pm: Laurel

    Finally! This loaf has been on my list since last October. It’s delicious, even Gluten Free. I just wanted to leave this thought out there for anyone else who’ll be converting the recipe. Instead of applesauce I warmed 1/4C of water and stirred in 2 Tbsp ground chia seeds. Then I used Authentic Foods Classic Blend. NO XANTHAN GUM! You just have to make sure the loaf cools completely and it will slice without crumbling. Even my doubting Thomas husband is enjoying it.

  • September 27, 2012 at 6:17 pm: Deedee Kaplan

    Chocolate pumpkin vegan loaf

  • October 7, 2012 at 10:13 pm: Sarah

    Pure deliciousness!

  • October 8, 2012 at 12:00 am: Jean

    so amazingly great- complex and rich and fascinating. Truly a loaf and not a cake- total perfection with tea. I think I am becoming addicted to vegan baking. Many thanks!

  • October 8, 2012 at 4:19 pm: Erin

    I made this yesterday and it was a huge hit! I substituted Sucanat for sugar and used all-purpose gluten-free flour and it was delicious.

  • October 15, 2012 at 1:52 pm: Krista

    This was so easy and quick to make, and is it ever fantastic. My omni co-workers have inhaled it both times I brought it in for them. Even the pumpkin-hater (how is that possible?!) loved it. Thank you for another fantastic recipe.

  • October 18, 2012 at 5:21 pm: Leigh Anne

    Every time I bake this, omnivores swoon, gasp, and demand the recipe. Well-played. My family loves it, too, so it’s on our “frequently baked” list!

  • October 26, 2012 at 4:58 pm: natasha

    how would i make this gluten free? can i just substitute the flour for a gluten free baking flower?

  • November 6, 2012 at 2:31 pm: Karen Robison

    I made this last night. I used extra pumpkin instead of the applesauce and used the equivalent to half of the sugar in stevia, to lessen the calories even more. It was amazing! Actual conversation with my hubby: hubby- “I would have never thought that pumpkin and chocolate would go so well together.” me-”yeah, that’s ’cause Isa is a god.” :)
    Thanks for yet another amazing recipe!

  • November 6, 2012 at 7:52 pm: Vivi

    Qué rico que parece. DELICOSO

  • November 6, 2012 at 10:11 pm: Amy Lynch

    Did anyone substitute the cocoa powder with cocao powder? Do the results come out the same, or was there a difference in how much to use?

  • November 8, 2012 at 6:25 am: Bridgette

    This tasted very good, but the outside edges were very chewy/rubbery. Any idea what may have caused this?

  • November 9, 2012 at 5:31 am: celestial

    I just made this for my b-day cake (two round pans) with the mouse from the cupcake recipe for frosting. Divine! (used pear pureed instead of applesauce and trivia instead of sugar. Half ww pastry, half white flour). Soooo yummy and moist!

  • November 13, 2012 at 12:37 am: Olivia

    holy crap I am dying. this is SO good. I just made it an hour ago and damn…. less than half of the loaf is left. Thank you for this wonderful recipe :)

  • November 16, 2012 at 3:39 am: Paola @ gnom-gnom.com

    I just did this and it was soooo good! I used 2/3 cup of sugar + 1 TBS of molasses and increased the spices a tad. Pretty brilliant!

  • November 20, 2012 at 2:59 pm: Emily

    I made this as written except with only 2/3 cup sugar and it is delicious! It keeps well, too!

  • November 20, 2012 at 3:49 pm: Lisa

    I am baking this as I type. Thank you!! :)

  • November 22, 2012 at 4:04 am: J. Robinson

    Holy crap, I ruined this recipe…TWICE. The first time I tried to double it and ended up with two soupy messes that went straight into the garbage. My fault, I’m sure. The second time I made one, followed everything to the letter, and when I inverted the loaf (which didn’t rise much) it collapsed through the metal bars of the cooling rack. What did I do wrong? I’m a pretty decent baker, though doing this in someone else’s kitchen. Can flour go bad? Baking soda? I’m so confused–and so disappointed! The bits I tasted were DELICIOUS!

  • November 23, 2012 at 8:10 pm: LadySapphira

    this is an AMAZING AMAZING recipe thank you sooo much!

    I made it for Thanksgiving made the following alterations and loved it:
    - replaced 3/4 of the sugar with brown sugar
    - used 1c of whole wheat flower, .5 c all purpose
    - substituted fresh cranberries for the chocolate chips
    - added oats in with the cranberries at the end, not sure how many but it was a wonderful addition.

    Just amazing – again thank you!

  • November 25, 2012 at 1:41 am: Em

    I made this for Thanksgiving and everyone loved it! The crowd was surprised that it was vegan. I too used whole wheat pastry flour and 3/4 cup sugar. I paired it with a scoop of vanilla ice cream (vegan of course) and it was delicious! My mom requested the loaf at Christmas dinner.

  • December 9, 2012 at 5:13 pm: mommat

    I made muffins using this recipe and they are sooooo yummy! I will be making them again. :)

  • December 14, 2012 at 5:21 am: Alina

    This is without a shadow of a doubt, the best chocolate loaf/muffin recipe ever. The pumpkin, spice and chocolate meld perfectly into a beautifully moist, “pound cake” like cake. So good! Have made it again and again. Only changes I have made were to lessen the sugar to 3/4 cup, and increase the amount of pumpkin (in lieu of apple sauce). Thank you so much for the recipe!

  • December 17, 2012 at 6:21 pm: LPJane

    The coconut oil is really healthy and delicious!!!!!

  • December 20, 2012 at 3:12 am: sherri

    I can’t wait to try this!!

  • December 20, 2012 at 1:28 pm: Brenda

    I just made these as muffins for my work holiday party. Everyone was raving about them, thanks!

  • December 20, 2012 at 8:44 pm: anna

    Can you recommend a non-dairy chocolate chip substitute?

  • December 26, 2012 at 5:01 am: sara

    This bread is amazing!

  • January 6, 2013 at 1:46 am: Shannon

    It turned out to be great! I was a little scared because I didn’t much care for the bitterness of the batter. But once it baked and the flavors better melded together, I was a big fan. It’s especially great with some melty Earth Balance on it.

    We did accidentally end up modding it a bit. I sent the husband out for vegan chocolate chips, and he came back with vegan carob chips. They worked great as well! And carob is slightly healthier than your average chocolate chip. :)

  • March 6, 2013 at 1:46 am: KP

    I know this is a silly question but if I use a 9 inch loaf pan, is that okay? I looked in the comments and you keep recommending 8 inch. I suppose I’d have to cook it for less time since it’s a bigger pan, right? So maybe 50-55 mins? What do you think?

    • March 6, 2013 at 5:14 am: IsaChandra

      It will be kinda’ flat, and not loaf-like is the prob. But yes, shave off at least 10 minutes baking time.

  • March 8, 2013 at 5:08 pm: KP

    THIS cake/bread is so light and fresh and completely hit the spot! I want to package and give it away as gifts! My variations include: 1/2 cup plus 2 heaping tbs of sugar (instead of 1 cup of sugar), 3/4 cup pumpkin (instead of 1 cup), 1/2 cup applesauce (instead of 1/4), 1/2 teaspoon vanilla extract (instead of 1 tsp), 1/2 teaspoon chocolate extract, 1 tsp of chai masala (instead of all of the spices). Also, I used a 9 x 5 loaf pan and baked for exactly 45 mins. (Thanks for the recommendation Isa!)

    I made this yesterday and EVERYONE went back for seconds (even after a really awesome dinner). My two non-vegan friends took home slices of this bread/loaf in tupperware. (By the way, the serving size is hilarious! You say 12, but I swear it only served 4 of us because we all kept on eating it!!!)

  • March 15, 2013 at 1:14 am: ann

    can I leave out the nutmeg, cloves, and ginger? love chocolate and cinnamon, but not the spice.

    • March 15, 2013 at 3:25 pm: IsaChandra

      Sure!

  • March 24, 2013 at 1:44 am: Christine

    Greetings from Denver, the Mile High City – 5280 feet above sea level! Here are the adjustments I made for high altitude:

    temp 325. Bake for 65 minutes
    1/2 teaspoon baking soda
    1 cup sugar MINUS 2 Tablespoons

    It came out perfectly. My wife and daughter are attacking it!

  • March 28, 2013 at 12:04 am: Kat

    I find myself going back to this recipe again and again. THIS is the reason I stock up on canned pumpkin, so I can enjoy this year-round!

  • April 8, 2013 at 7:03 pm: Jennifer

    I dunno if this was mentioned in the comments (I didn’t want to read them all!) but when you add boiling water to cocoa powder it’s called “blooming” or “bloomed” chocolate. The hot liquid brings out the flavor and intensifies it. Here is a link that explains is : http://www.davidlebovitz.com/2010/02/cocoa-powder-faq-dutch-process-v/

  • April 10, 2013 at 8:27 pm: Hannah

    This was dense and moist and rose well however the flavour seemed a bit confused to me and overall I found it a bit bland. Followed recipe exactly.

  • June 11, 2013 at 2:00 am: Ali

    Thank you. Soooo tasty! I used mashed banana in place of the apple sauce.

  • July 19, 2013 at 4:19 am: Christine

    Made Deep Chocolate Espresso Loaf
    Subbed the pumpkin for canned sweet potato puree
    Used whole wheat pastry flour
    Used cinnamon
    Subbed other spices for 1T of espresso powder
    ZOMG

  • August 6, 2013 at 9:55 pm: Amber

    2nd time I’ve made this.

    My substitutions are as follows:

    3/4 cup cane sugar
    1/3 cup chocolate chips
    Spices subbed for 1.5 teaspoons of “pumpkin pie” spice
    Added a handful of walnuts.

    Absolutely delicious every time I make it!

    I LOVE pumpkin and chocolate together. Thank you!

  • August 21, 2013 at 2:07 am: Alicia

    If using pumpkin pie spice, what measurement would you recommend?

  • August 22, 2013 at 8:13 pm: Pam Bowman

    Made this today for my sons after school snack- he is on his 2nd piece! It is SO good. Thanks again for sharing your amazing talent :)

  • September 27, 2013 at 6:29 am: Charlotte

    I’m gonna try a gluten-free version at the weekend. It usually works with your recipes, so thanks for that! I’m also gonna freeze some slices to take to work. More exciting than a banana!

  • October 12, 2013 at 4:27 pm: anniecat

    This looks so yummy! I can’t wait to make it!

  • October 19, 2013 at 5:51 pm: Lisa

    Made a second loaf today, this time with fresh butternut squash. Delicious! Works well with different flours and brown sugar. Thanks!

  • October 27, 2013 at 9:05 pm: Amanda

    Thanks for a great recipe! Made this as muffins…got 11 of them. Baking for 20 mins was perfect. I decreased the sugar to 2/3 c and they were still sufficiently sweet (probably from the choco chips). Next time I will decrease the sugar to 1/2 c and replace some of the oil with applesauce. The texture was not as good the second and third days, but the flavor was still fine. I still would probably make these same day (not a day in advance like I usually do) if I was taking them somewhere.

  • November 2, 2013 at 11:37 am: Jody Anthony

    Everyone loved this! Moist and delicious.
    I left out the oil and only used a half cup of sugar.

  • November 2, 2013 at 11:42 am: Jody Anthony

    Also I forgot to write that I live in the mile high city and did not have to adjust the recipe due to altitude.

  • November 14, 2013 at 7:44 pm: Eleanor

    This was absolutely delicious! My kids are allergic to milk and they devoured every bite of the loaf. I can’t wait to try the chocolate ginger scones.

  • November 17, 2013 at 7:12 pm: Sonya

    I made these for my friends that I was meeting out for dinner the other day. I had one out on the table for our friend who wasn’t able to come last minute. The waitress came over to tell us about the specials and kept staring at the muffin. I told her that I baked them fresh and that I’d be happy for her to have it. 5 minutes later another waitress comes to the table to tell us that the next round of drinks was on the house because the muffin was SO GOOD! True story! I doubled the recipe and it made exactly 24 regular sized muffins.

  • November 17, 2013 at 9:36 pm: Lauren

    I made muffins out of this recipe. It made 8 large muffins and took about 25 minutes to fully cook through. They are delicious! Fed them to non-veg friends, and received rave reviews.

  • November 20, 2013 at 2:55 pm: Andrea

    Thanks for this magical flavor combo Isa! It has been a seasonal favourite around my place ever since you posted it. Last night I replaced the sugar with coconut sugar and doubled it to make a Bundt cake. I baked it for the usual 55 minutes and it was perfect! Your recipes are amazing just the way they are, but I didn’t have much white sugar, so I made an executive decision and made the one simple swap. Thanks for making great recipes that more than satisfy the choices we make about food and our bellies!

  • November 29, 2013 at 7:34 am: panna

    Awesome recipe. I messed up this recipe when mixing the wet ingredients forgetting to add the pumpkin puree and sugar. Added them later, even then it worked with the hot boiling water. I made it in a cake pan it doubled in height after baking.
    I think the hot water is the key. It activates baking soda and makes it fluffier.
    And the fact that heat causes expansion, and when put in the oven it expands even more.

    I added half of xylitol instead of sugar. I want to try it with a bit of bran next time.

  • November 29, 2013 at 12:00 pm: carol

    oh my goodness!!!!! I made this (minus the chocolate chips) for thanksgiving and it was delicious!

  • December 6, 2013 at 3:59 am: Lowie

    Holy Loaf Gods!!!! This is heaven. So moist and rich, almost like a mega-brownie. I usually glut myself on all things pumpkin until Thanksgiving, at which point I’ve been gourd-ed out of my gourd! Not this year! It’s Dec. 5th and, like Cinderella at 10pm, I’m still on the pumpkin wagon! I imagine I’ll still be making this recipe every weekend until March! (Do they even sell pumpkin in March?…)

  • December 15, 2013 at 10:10 am: Michele

    My hubby requested that I bake something for his workmates and I nervously agreed; I haven’t quite mastered the art of vegan baking and have had more flops than successes. I needn’t have worried, this was amazing!! I saved one slice for myself to taste, wrapped the rest for him to take to work. Those guys are lucky it made it out the door, I could’ve scarfed down a couple more slices w/no problem! Thank you for sharing, Isa, you have renewed my reputation as an awesome baker. ;)

  • December 17, 2013 at 4:24 am: Morgane

    I’ve made it without the spices for a more kid friendly version. It was superb! Very chocolaty… and they never realise it was full of healthy pumpkin :-)

  • December 20, 2013 at 1:26 pm: Michele

    My hubby made this for his construction crew, a bunch of big, burly electrical linemen. Not only did they scarf down the whole loaf, the foreman then asked for the recipe! High praise indeed from these guys.

  • December 25, 2013 at 6:59 pm: Shivani

    How many calories is this. I devoured 3/4 of it by myself yesterday.

  • December 30, 2013 at 10:04 pm: ChandraM

    Isa, I’m about a year into my vegan journey and just recently discovered your awesomeness! Not sure how so much time passed without me knowing about you, but I want to thank you from the bottom of my heart for helping me revamp my excitement for vegan cooking! You make it soooo much easier to feed my entire family a yummy, accessible and cruelty free diet! Ok, so my 4 year old loves raw mushrooms and will eat Brussels sprouts straight outta the steamer – whatevs. The 19 year old is actually more difficult at times, and he LOVES all the food I’ve made from your books! (own Appetite for Reduction and Vegan with a Vengeance now, next is Isa Does It) Anyway, I digress.

    I made this recipe as muffins exactly as written. I’m at high altitude and had to bake them for about 28 minutes. They were perfection. We all loved them! Thank you, thank you, thank you!

    Also, it doesn’t hurt that your name is super awesome too! My first name is Chandra – whoot whoot!! Oh yeah, and I served an entire vegan brunch for Christmas and my non-vegan in-laws were super happy and satisfied! I could go on forever…

    Thanks again! XOXO

  • December 30, 2013 at 10:13 pm: ChandraM

    Oh – and Shivani, I made 12 muffins with this recipe. I figured out the calorie total with 12 servings on the internet – there are several websites that you can add your ingredients and serving sizes into and it will tell you the calorie count. Anyway, mine came up with 195 calories per muffin.

  • January 5, 2014 at 9:22 pm: Mathilda

    This is a perfect recipe and came out wonderful just as described, no modifications. I was lazy and served with vegan whipped topping. With the leftovers, I’m going to try toasting slices in the oven and see if I can get a bit of crunch since it did become a little ‘wet’ overnight.

  • January 13, 2014 at 3:14 am: Sherry

    I made this as muffins (I got 13), using 2/3 cup Sucanat and adding 1/2 cup chopped walnuts. Perfect! Just sweet enough–reminds me of a healthier version of a brownie bite!

  • April 21, 2014 at 5:40 pm: Rinah

    I just made two of these loaves. I substituted the sugar with raw, creamed honey because I don’t use any processes food. I also used light spelt flour and it is incredible. Yes do the water thing because my loaves are so light and high. Thanks Isa for the great recipe.